Virgin olive oil reduces oxidative stress

[Juhana Har]

Extra virgin olive oils, high in phenolic compounds, reduce
oxidative stress markers according to a new randomized trial.

--------------------------------------------------------------
----------------------------

Ann Intern Med. 2006 Sep 5;145(5):333-41. The effect of
polyphenols in olive oil on heart disease risk factors: a
randomized trial. Covas MI, Nyyssonen K, Poulsen HE, Kaikkonen
J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J,
Baumler H, Nascetti S, Salonen JT, Fito M, Virtanen J,
Marrugat J, EUROLIVE Study Group. Municipal Institute for
Medical Research, Barcelona, Spain.

BACKGROUND: Virgin olive oils are richer in phenolic content
than refined olive oil. Small, randomized, crossover,
controlled trials on the antioxidant effect of phenolic
compounds from real-life daily doses of olive oil in humans
have yielded conflicting results. Little information is
available on the effect of the phenolic compounds of olive
oil on plasma lipid levels. No international study with a
large sample size has been done. OBJECTIVE: To evaluate
whether the phenolic content of olive oil further benefits
plasma lipid levels and lipid oxidative damage compared with
monounsaturated acid content. DESIGN: Randomized, crossover,
controlled trial. SETTING: 6 research centers from 5 European
countries. PARTICIPANTS: 200 healthy male volunteers.
MEASUREMENTS: Glucose levels, plasma lipid levels, oxidative
damage to lipid levels, and endogenous and exogenous
antioxidants at baseline and before and after each
intervention. INTERVENTION: In a crossover study,
participants were randomly assigned to 3 sequences of daily
administration of 25 mL of 3 olive oils. Olive oils had low
(2.7 mg/kg of olive oil), medium (164 mg/kg), or high (366
mg/kg) phenolic content but were otherwise similar.
Intervention periods were 3 weeks preceded by 2-week washout
periods. RESULTS: A linear increase in high-density
lipoprotein (HDL) cholesterol levels was observed for low-,
medium-, and high-polyphenol olive oil: mean change, 0.025
mmol/L (95% CI, .003 to 0.05 mmol/L), 0.032 mmol/L (CI, 0.005
to 0.05 mmol/L), and 0.045 mmol/L (CI, 0.02 to 0.06 mmol/L),
respectively. Total cholesterol-HDL cholesterol ratio
decreased linearly with the phenolic content of the olive
oil. Triglyceride levels decreased by an average of 0.05
mmol/L for all olive oils. Oxidative stress markers decreased
linearly with increasing phenolic content. Mean changes for
oxidized low-density lipoprotein levels were 1.21 U/L (CI,
-0.8 to 3.6 U/L), -1.48 U/L (-3.6 to 0.6 U/L), and -3.21
U/L (-5.1 to -0.8 U/L) for the low-, medium-, and
high-polyphenol olive oil, respectively. LIMITATIONS: The
olive oil may have interacted with other dietary components,
participants' dietary intake was self-reported, and the
intervention periods were short. CONCLUSIONS: Olive oil is
more than a monounsaturated fat. Its phenolic content can
also provide benefits for plasma lipid levels and oxidative
damage. International Standard Randomised Controlled Trial
number: ISRCTN09220811. PMID: 16954359

http://tinyurl.com/jjyfp

--
Juhana

[David R. T]

In article <4nt435Fc0lfjU1@individual.net>, Juhana Harju
<spamshantigiriorama.removespam@gmail.com> wrote:
>Extra virgin olive oils, high in phenolic compounds, reduce
>oxidative stress markers according to a new randomized trial.

>RESULTS: A linear increase in high-density lipoprotein (HDL)
>cholesterol levels was observed for low-, medium-, and
>high-polyphenol olive oil: mean change, 0.025 mmol/L (95% CI,
>0.003 to 0.05 mmol/L), 0.032 mmol/L (CI, 0.005 to 0.05
>mmol/L), and 0.045 mmol/L (CI, 0.02 to 0.06 mmol/L),
>respectively.

Hmm. That's an average improvement of 1.7 mg/dl for the
high-intervention group. Interesting, but not a very big
change.

>Oxidative stress markers decreased linearly with increasing
>phenolic content. Mean changes for oxidized low-density
>lipoprotein levels were 1.21 U/L (CI, -0.8 to 3.6 U/L), -1.48
>U/L (-3.6 to 0.6 U/L), and -3.21
>U/L (-5.1 to -0.8 U/L) for the low-, medium-, and
> high-polyphenol olive oil, respectively.

I can't quickly find what a normal value is for oxidized LDL,
so I can't tell if this is a great or a marginal improvement.
Have the numbers handy?

DRT

[Juhana Har]

David R. Throop wrote:
: In article <4nt435Fc0lfjU1@individual.net>, Juhana Harju
: <spamshantigiriorama.removespam@gmail.com> wrote:
:: Extra virgin olive oils, high in phenolic compounds,
:: reduce oxidative stress markers according to a new
:: randomized trial.
:
:: RESULTS: A linear increase in high-density lipoprotein
:: (HDL) cholesterol levels was observed for low-, medium-,
:: and high-polyphenol olive oil: mean change, 0.025 mmol/L
:: (95% CI, 0.003 to 0.05 mmol/L), 0.032 mmol/L (CI, 0.005 to
:: 0.05 mmol/L), and 0.045 mmol/L (CI, 0.02 to 0.06 mmol/L),
:: respectively.
:
: Hmm. That's an average improvement of 1.7 mg/dl for the
: high-intervention group. Interesting, but not a very
: big change.

Cold pressed canola oil/ rape seed oil improves HDL more.

:: Oxidative stress markers decreased linearly with increasing
:: phenolic content. Mean changes for oxidized low-density
:: lipoprotein levels were 1.21 U/L (CI, -0.8 to 3.6 U/L),
:: -1.48 U/L (-3.6 to 0.6
:: U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-,
:: medium-, and high-polyphenol olive oil, respectively.
:
: I can't quickly find what a normal value is for oxidized
: LDL, so I can't tell if this is a great or a marginal
: improvement. Have the numbers handy?

Perhaps some conclusions can be drawn from this study where
subjects with myocardial infarction had mean oxidized
cholesterol 59 (U L -1) while as controls had 48 (U L -1):

Nordin Fredrikson, G et al, Plasma oxidized LDL: a predictor
for acute myocardial infarction? Journal of Internal Medicine
2003; 253: 425–429.

http://tinyurl.com/o87mz

Full text:

http://www.blackwell-synergy.com/doi/full/10.1046/j.1365-2796-
.2003.01128.x?cookieSet=1

--
Juhana

[David R. T]

>:: Oxidative stress markers decreased linearly with
>:: increasing phenolic content. Mean changes for oxidized
>:: low-density lipoprotein levels were 1.21 U/L (CI, -0.8 to
>:: 3.6 U/L), -1.48 U/L (-3.6 to 0.6
>:: U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-,
>:: medium-, and high-polyphenol olive oil, respectively.
>
>Perhaps some conclusions can be drawn from this study where
>subjects with myocardial infarction had mean oxidized
>cholesterol 59 (U L -1) while as controls had 48 (U L -1):

Thanks! OK, so the high-test olive oil (1 oz daily) changed
the oxidized LDL about 30% as much as the difference betwee
the heart attack victims and the controls. Not a home run, but
a significant improvement.

DRT

[Ironjustic]

GMCarter wrote:
> On 29 Sep 2006 15:00:27 -0500, throop@cs.utexas.edu (David
> R. Throop) wrote:
>
> >>:: Oxidative stress markers decreased linearly with
> >>:: increasing phenolic content. Mean changes for oxidized
> >>:: low-density lipoprotein levels were 1.21 U/L (CI, -0.8
> >>:: to 3.6 U/L), -1.48 U/L (-3.6 to 0.6
> >>:: U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-,
> >>:: medium-, and high-polyphenol olive oil,
> >>:: respectively.
> >>
> >>Perhaps some conclusions can be drawn from this study
> >>where subjects with myocardial infarction had mean
> >>oxidized cholesterol 59 (U L -1) while as controls had 48
> >>(U L -1):
> >
> >Thanks! OK, so the high-test olive oil (1 oz daily) changed
> >the oxidized LDL about 30% as much as the difference betwee
> >the heart attack victims and the controls. Not a home run,
> >but a significant improvement.
>
> How does that compare to use of atorvastatin? Pravastatin?
>
> How does it compare to exercise and dietary changes?
>
> Would this be a safer and equally effective approach for
> primary prevention of a heart attack than outrageously
> overpriced and risky statin drugs?
>
> George M. Carter

And we all agree this can be accomplished by the topical
application .. massaging with the mentioned olive oils .. ?

In those cases where high intake of oil by mouth would be
impossible ..
IE: bedridden , barely eating .. elderly .. muscular dystrophy
.. multiple sclerosis .. etc , etc , etc ..?

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Ironjustic]

ironjustice@aol.com wrote:
> GMCarter wrote:
> > On 29 Sep 2006 15:00:27 -0500, throop@cs.utexas.edu (David
> > R. Throop) wrote:
> >
> > >>:: Oxidative stress markers decreased linearly with
> > >>:: increasing phenolic content. Mean changes for
> > >>:: oxidized low-density lipoprotein levels were 1.21 U/L
> > >>:: (CI, -0.8 to 3.6 U/L), -1.48 U/L (-3.6 to 0.6
> > >>:: U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-,
> > >>:: medium-, and high-polyphenol olive oil,
> > >>:: respectively.
> > >>
> > >>Perhaps some conclusions can be drawn from this study
> > >>where subjects with myocardial infarction had mean
> > >>oxidized cholesterol 59 (U L -1) while as controls had
> > >>48 (U L -1):
> > >
> > >Thanks! OK, so the high-test olive oil (1 oz daily)
> > >changed the oxidized LDL about 30% as much as the
> > >difference betwee the heart attack victims and the
> > >controls. Not a home run, but a significant improvement.
> >
> > How does that compare to use of atorvastatin? Pravastatin?
> >
> > How does it compare to exercise and dietary changes?
> >
> > Would this be a safer and equally effective approach for
> > primary prevention of a heart attack than outrageously
> > overpriced and risky statin drugs?
> >
> > George M. Carter
>
> And we all agree this can be accomplished by the topical
> application .. massaging with the mentioned olive oils .. ?
>
> In those cases where high intake of oil by mouth would be
> impossible ..
> IE: bedridden , barely eating .. elderly .. muscular
> dystrophy .. multiple sclerosis .. etc , etc , etc ..?
>
>
> Who loves ya. Tom
>
>
> Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com
>
>
> Man Is A Herbivore! http://tinyurl.com/a3cc3
>
>
> DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

Treatment for hypercholesterolemia Document Type and Number:
United States Patent 5231090 Link to this Page:
http://www.freepatentsonline.com/5231090.html Abstract: The
present invention relates to a method of modifying serum
cholesterol levels in a mammal by topically administering to
the skin of the mammal an effective amount of at least one
phospholipid. Atherosclerosis, and related complications, can
be treated, or prevented, using the present method

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Gmcarter]

On 29 Sep 2006 15:00:27 -0500, throop@cs.utexas.edu (David R.
Throop) wrote:

>>:: Oxidative stress markers decreased linearly with
>>:: increasing phenolic content. Mean changes for oxidized
>>:: low-density lipoprotein levels were 1.21 U/L (CI, -0.8 to
>>:: 3.6 U/L), -1.48 U/L (-3.6 to 0.6
>>:: U/L), and -3.21 U/L (-5.1 to -0.8 U/L) for the low-,
>>:: medium-, and high-polyphenol olive oil, respectively.
>>
>>Perhaps some conclusions can be drawn from this study where
>>subjects with myocardial infarction had mean oxidized
>>cholesterol 59 (U L -1) while as controls had 48 (U L -1):
>
>Thanks! OK, so the high-test olive oil (1 oz daily) changed
>the oxidized LDL about 30% as much as the difference betwee
>the heart attack victims and the controls. Not a home run,
>but a significant improvement.

How does that compare to use of atorvastatin? Pravastatin?

How does it compare to exercise and dietary changes?

Would this be a safer and equally effective approach for
primary prevention of a heart attack than outrageously
overpriced and risky statin drugs?

George M. Carter